We love Lorena Garcia, expert chef and all-round nice lady. She just has an air of professionalism marked with kindness about her. That’s why when HSN told us about her new product line—Lorena Bella™ Kitchen Collection—we said, “Yes”. And we received a Die-cast Aluminum Cookware Pan with TechnoloN+™. To begin, it is one of the loveliest, best-looking pans we’ve seen. It is lightweight with a great lid (glass and stainless steel), and the ceramic finish inside is very nice, you can wipe it clean with a napkin (of course, we wash ours). By the way, you can purchase it at HSN.com
And as if this weren’t enough, we did an interview with Lorena Garcia and her responses are as follows:
Q.: Did your mother/grandmother teach you recipes or influence your cooking?
L.: Yes they both did. My favorite recipe that my mom passed on to me is her black beans.
Q.: What dishes are indigenous to your region/hometown?
L.: Hallacas (tamales served at Christmas) Arepas, Cachapas, Cachitos, tequenos, y pabllon criollo (shredded meat, white rice, black beans and sweet plantains).
Q.: What is your favorite piece of kitchen equipment and why?
L.: My knives - I take them everywhere I go.
Q.: What is the one tool you cannot live without?
L.: My kitchen tongs, they are the extension of your hands while you’re cooking.
Q.: How does one get an “educated” palate?
L.: Being open-minded to trying different menu items and ingredients.
Q.: Do you use a lot of herbs or spices?
L.: Yes my go-to herbs and spices are cilantro, thyme, basil, parsley, cumin, ginger, and chillies.
Q.: How should a prep area be set up?
L.: Mis en place: all the utensils and ingredients you need in order to prepare a recipe.
Q.: Did you always aspire to become a chef?
L.: I always loved to cook and entertain but I realized I had the chance to be successful with something that I am passionate about.
Q.: What is your favorite meal?
L.: I love brunch because it's breakfast and lunch why not.
"I love brunch because it's breakfast and lunch why not."
Q.: How can cooks at home save more time, yet eat healthy?
L.: Plan, and prep on Sunday (bases, sofritos) and use tons of spices and herbs.
Q.: What is on the horizon for you?
L.: I am working on my next cookbook, designing my line of cookware at HSN, continuing working on my television shows and spending time with kids at Big Chef Little Chef.
Q.: Do you have a tip that is trend-setting right now?
L.: I've been focusing on creating new recipes that are gluten free utilizing pre-cooked corn flour and tapioca flour.
Q.:. How do you stay slim?
L.: I practice self-control and staying active. Running round the kitchen keeps me moving.
Q.: Do chefs share secrets?
L.: If you’re really good friends, yes!
Q.: How did you choose your products?
L.: I buy what's in season, and make sure they are at their ripe point to avoid adding sugars.
Q.: What is the one chef skill more valuable to you?
L.: My knife skills.
About Lorena Garcia:
Venezuelan born and raised, Celebrity Chef Lorena Garcia always had a passion for cooking and was surrounded by a long line of phenomenal cooks, but never considered it as a career path. Following in the footsteps of her family, at first, Lorena pursued law and earned a paralegal degree when her family moved to Miami, Florida. Along her journey she knew cooking was her destiny and earned a degree in culinary arts.